Red Wine Garlic Roasted Leg of Lamb
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
1 d 2 hrs 30 mins
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Servings
6 servings
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Calories
417 kcal
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Course
Main Course
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Cuisine
American
Red Wine Garlic Roasted Leg of Lamb
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This whole roasted leg of lamb that's brined with herbs and red wine and then roasted with plenty of garlic is the best we've ever tried. Here's how to make it.
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Ingredients
For the brine
- 2 tablespoons thyme leaves
- 2 tablespoons rosemary leaves
- 30 cloves garlic peeled
- 1 large sweet onion peeled and quartered
- 8 cups cold water
- Two bottles full-bodied, dry red wine such as Cabernet Sauvignon (modestly priced works fine)
- 2 cups kosher salt preferably Diamond brand (*NOTE: we recommend weighing your salt as crystal size varies)
- 2 tablespoons whole black peppercorns toasted if desired
- 1 teaspoon crushed red pepper flakes
- 8 bay leaves
- Enough ice water (about 17 cups) to equal 3 gallons after combining with the simmered brine mixture
- One (5-pound) bone-in leg of lamb
For the roasted leg of lamb
- 20 cloves garlic half left whole and half minced (optional)
- 2 teaspoons Mild vegetable oil
- 5 teaspoons kosher salt
- 4 teaspoons finely ground black pepper
Instructions
Brine the lamb
- In a food processor fitted with the steel blade, combine the thyme, rosemary, garlic, and onion and process until finely chopped.
- In a 6-quart pot over high heat, combine the herb mixture, water, red wine, salt, toasted black peppercorns, red pepper flakes, and bay leaves. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
- In a food-safe vessel (4 gallons or larger), add the hot brine and about 17 cups ice water to get to exactly 3 gallons (48 cups) of liquid. Give the mixture a good stir.
- Submerge the leg of lamb in the brine. Cover and refrigerate for 24 hours, stirring again halfway through.
- Remove the leg of lamb from the brine and pat it dry. Place the leg of lamb on a large rimmed baking sheet or in a large casserole dish and leave at room temperature for 1 to 2 hours
Roast the lamb
- Preheat the oven to 400°F (200°C).
- If using the garlic, use a large boning knife to cut twenty 1-inch- (2.5-cm-) wide incisions up and down the leg of lamb and all the way to the bone, spacing the cuts 1 to 2 inches (2.5 cm to 5 cm) apart. Stuff approximately one clove’s worth of minced garlic in 10 of the incisions and one whole garlic clove in the remaining 10 incisions, being sure to alternate between minced and whole garlic across the entire leg of lamb.
- Rub the leg of lamb all over with the oil, and sprinkle with salt and black pepper.☞ TESTER TIP: If your leg of lamb has a large flap of flesh and skin attached at the bottom, fold it over to the ball in the joint of the leg, making it look like a uniform piece of meat. Tie the flap in place with butcher twine. (In other words, pull the butt flap over the hip meat and tie it in place.)
- Roast the leg of lamb for 45 minutes.
- Reduce the oven temperature to 350°F (177°C). Flip the leg over and continue to roast until the internal temperature is 135°F (57°C), about 45 minutes more. Begin checking the lamb early to avoid overcooking it.
- Turn the oven off and leave the lamb inside for another 15 minutes to rest.
To serve
- To carve the leg of lamb, use a very sharp knife to slice thin ¼-inch (6-mm) slices perpendicular to the bone and against the grain, like a spiral ham. Be sure to scoop up any garlic bits or cloves and sprinkle them over the sliced meat when serving.
Nutrition Information
Show Details
Serving
1portion
Calories
417kcal
(21%)
Carbohydrates
18g
(6%)
Protein
55g
(110%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
152mg
(51%)
Sodium
41016mg
(1709%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 417kcal | 21% |
| Carbohydrates | 18g | 6% |
| Protein | 55g | 110% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 152mg | 51% |
| Sodium | 41016mg | 1709% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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